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Winter Squash Cheese Casserole

 Winter Squash Cheese Casserole
I love serving a hot casserole straight from the oven in the winter. It warms up my kitchen and my family loves it!—Alberta Goodrich, Portland, Connecticut
8 ServingsPrep: 30 min. Bake: 30 min.


  • 2 pounds winter squash, peeled, seeded and cut into 1-inch cubes
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 eggs
  • 3/4 cup milk
  • Salt and pepper to taste
  • 1/2 cup soft bread crumbs
  • Ground nutmeg to taste


  • In a saucepan, cook squash in enough water to cover until tender.
  • Drain. in a skillet, melt butter over medium-high heat. Saute onion
  • until tender. Place squash in a greased 2-qt. casserole. Top with
  • the onion and half the cheese. Beat the eggs, milk and seasonings
  • together. Pour over the squash. Top with remaining cheese; sprinkle
  • with bread crumbs and nutmeg. Bake at 325° for 30 minutes or
  • until set and lightly browned. Serve immediately. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 202 calories, 12 g fat (8 g saturated fat), 90 mg cholesterol, 230 mg sodium, 16 g carbohydrate, 2 g fiber, 10 g protein.